23 Days of Vegan Party Food – Day 9: Soup Shots!
Creamy Carrot Ginger Soup and Lentil and Spinach Soup
CARROT GINGER SOUP
Over medium high heat, sauté the shallot in the oil for about 3-4 minutes. Add in the ginger and continue to cook for about 2 minutes more. Add in carrots and broth and bring heat down to a simmer. After about 30 minutes, the carrots should be soft. Add in the orange juice, stir and take off heat. Using an immersion blender, puree the soup until smooth. Add in the coconut milk and return to heat. Stir until well combined and heated thoroughly. Serve in 2 oz tasting cups.
LENTIL AND SPINACH SOUP
Add all the above seasonings into a pot over low heat and cover for about an hour, until the lentils are soft. OR, add all ingredients to a pressure cooker and cook for 10-12 minutes. Allow pot to sit for an additional 5-7 minutes before releasing.
Remove bay leaves and add:
Continue to cook until spinach is wilted. Add in lemon and stir. Serve in 2 OZ tasting cups.
Jalapeno Poppers with Sweet Peppeadew Cream
Yu’um! A new twist on an old party fave! The heat and the sweet in each pop will waken up your guests appetites and these little offerings will probably the first to go at your party.
Preheat oven to 350. Wash jalapenos and slice lengthwise. De-seed and set aside. Drain off the cashews and add to blender. Pour in about 1/8 C water and blend until you get the consistency of a paste. Once well blended, add in the peppadews one by one until you reach the taste and color you like. Add in a pinch of salt and and give it another pulse or two. Scoop the mixture into each of the peppers and sprinkle the breadcrumbs on top. Allow the poppers to bake for about 15-20 minutes (until you see the breadcrumbs begin to brown a little).
Serve and enjoy
Southwest Black Bean Sliders with Chipotle Mayo
Preheat oven to 350°. Line baking tray with parchment paper (or lightly oil tray). Pulse beans in food processor or mash them with a potato masher/fork/hands… Don’t mash too well, you want to see some of the beans intact. Transfer the beans to a large bowl and add the cilantro, chilies and spices. Once integrated, add in the breadcrumbs by ¼ C at a time. Shape patties. Lightly spray the patties with cooking spray and bake on each side for about 8-12 minutes. Serve warm with or without buns.
Using the remaining chilies, minced them up very fine and mix together vegan mayo and chilies with their sauce to you taste.
Indian Spiced Tofu Lollipops with Cilantro Chutney
Making the tofu:
Over medium/high heat, oil a large pan. Toss tofu in pan to evenly coat with oil and lightly shake on garam masla, toss again. Continue to flip and re-season the tofu as each side becomes browned. When complete, place on a plate to cool. Stick each cube with a short skewer (or a lollipop stick).
For the chutney:
In a food processor, blend all ingredients except the cilantro until well mixed. Scrape down the sides many times to really incorporate all the flavors. Slowly add in the cilantro leaves until the mixture turns green.
Place a dollop of chutney on each lollipop or pour into a bowl for dipping.
Add in some vegan cream cheese to make a sandwich spread!
This was not originally included in the 23 Day project, however, after my girlfriend posted on my Facebook page that she wanted this recipe for her little girl (riiiiiiiight…), that set off a number of other friends to chime in and they just kept on requesting. I got to thinking (insert joke here), hey - this is party season for the kids, too! Enlist their help and have them take these into their parties at school (ya know, if they are allowed to do that sort of thing).
Crap Free Granola Bars
In a large mixing bowl, combine the oats through the chopped banana. Add in your peanut butter and then brown rice syrup and either with a spatula or using your hands, mix all ingredients together until it is sticking together.
Scoop mixture into an 8 X 8 dish (or some type of similar baking dish). Evenly distribute and pat down very well. Cover with cellophane and refrigerate for four hours. Slice and serve.
You can substitute almost any ingredient:
-Use only the dried berries you like
-don’t like coconut, omit it
-can use flaxseed meal in place of chia seeds
-any kind of nut butter will do; nut allergy? Use sunflower seed butter
-brown rice syrup, can be subbed out for honey, agave syrup, maple syrup etc…
OK, for all of you who think “eating vegan” is so darn tough, check this one out! Forgo the nut covered cheese ball this year and offer your guests this dreamy little delight. This also makes a great hostess gift. Let’s kill two birds here - package this up as a gift and give. Chances are they’ll put it out and now you, my plant based partner, will have something to nosh on too!
Cheesy Herbed Cashew Spread
Blend cashews, vinegar and tomato paste. Once creamy add Italian seasoning and the nutritional yeast. Chill for at for ½ hour. Use as a spread, dip or condiment!
Mini Chipotle Tempeh Tacos
In a large skillet and over med-high heat, sauté onion until translucent, about 3-4 minutes. Add garlic and continue to cook for another 30 seconds. Add tempeh, chili powder and salt. Allow to cook until tempeh begins to brown – about 4 minutes. Add salsa and mix well. Once heated thoroughly, remove from heat and begin to build tacos.
If you cannot find mini taco shells, you can make your own! Purchase 12” round corn tortillas and with a round cookie cutter, cut out mini rounds. Heat olive oil in a skillet and once sizzling; add the tortillas one by one. Only let them fry for about 5-7 seconds on each side, quickly remove and gently fold in half. They will dry as mini taco shells.
Two Tomato Bruschetta
Preheat broiler setting on your oven.
In a large bowl, combine tomatoes through s/p and allow mixture to sit while you cut the baguette into slices and arrange on a baking sheet.
Top each slice with the mixture and top with vegan cheese.
Broil until cheese has melted (about 5 minutes). Add basil t the top of the bruschetta, and put back in oven for about 30-45 seconds under broil.
Plate and serve!
Here we are at December 1st.
Your calendar is filling up with places you need to be and people you need to see; what will you bring? If one of the places to be this year is your house, what will you serve? Fear not, for the next 23 days I’ll post a vegan appetizer recipe a day to help you prepare for your Christmas happy hours, work pot lucks, girlfriend nights, neighborhood get togethers, hostess gifts, and of course family soirees.
Most recipes are my originals unless otherwise noted (there is a FANTASTIC spinach/artichoke dip coming from a chef friend, stay tuned…) and I’ll try to include pics/video link when available.
OK, enough jab, let’s get to it.
HOLIDAY STLVegGirl Oil-Free Garlic Hummus
2 - 14 oz. cans Garbanzo Beans (I like Eden Brand)
¼ - ½ C vegetable broth (this will vary depending upon how thick you like your hummus)
2 cloves of garlic
2 TBS tahini paste
2-3 TBS Braggs Liquid Aminos (soy sauce/coconut liquid aminos/sea salt also work)
Juice of ½ lemon
Blend all ingredients in a blender until a smooth, thick consistency is reached.
Makes roughly three cups. Keeps well in an air tight glass container in the refrigerator for five days.
For a Christmas Party throw fresh basil leaves at the end of blending your first batch for a green colored hummus. Clean your blender well and make a second batch; towards the end of blending, add in roasted red peppers and keep adding until it begins to turn red. Place both batches in bowls, set on a tray and garnish with celery, cherry tomatoes and pita chips.